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Pan Fried Chicken

Pan Fried Chicken
By : Shiny Blesson
Healthier version of deep fried chicken.
Crunchy on the outside and soft inside.
This chicken is not deep fried but pan fried. It involves two cooking processes
1. Cook chicken ( do not overcook)
2. Pan ( shallow) fry
Marination is very important to get good flavour . So marinate the chicken for 1 or 2 hours or even overnight in the refrigerator.
For marination
Chicken 1 kg
Turmeric powder 1/2 tsp
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Chicken masala 2 tbsp
Garam masala 2 tsp
Ginger garlic paste 2 tbsp
Curd 3 tbsp
Lemon juice 2 tsp (optional)
Salt as needed

After marinating the above , cook the chicken on low to medium flame covered.Allow to cook in its own juices , if you feel it will burn , add 1/2 cup water. Turn over 2 or 3 times during cooking to ensure all the pieces are evenly cooked . Do not overcook the chicken as it needs to be fried too.Let it cool a bit.
The secret to the crunch is rawa ( semolina).Take some rawa in a plate.Coat the chicken pieces well in it and add to a pan heated with less oil.Fry on all sides. Serve with salads / rice/ chapatti or even as a sandwich filling.

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